What, exactly, is herbes de Provence? No, it’s not a candle scent or potpourri; herbes de Provence is a fragrant blend of dried spices. The blend comes from Provence, in southeast France, and was introduced to many American cooks through the work of Julia Child.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
Make Herbes de Provence Just the Way You Like It
Many spice manufacturers sell a version that you can likely find in your local grocery store. But because there’s no precise formula for the blend, there is one great benefit to making it yourself: You get to customize the mix of dried herbs to your liking.
Don’t have dried basil on hand? Leave it out. Does dried lavender remind you of soap? (It does for me.) Skip it. Are you a huge fan of rosemary? Add a little extra. But be wary of overdoing it with any element, as several of the herbs—I’m looking at you, lavender, rosemary, and thyme—can be overly dominant if you use too much.
Baked Chicken Drumsticks with Herbes de Provence and Sun-Dried TomatoesThis dish delivers a comforting dinner—rich, savory, and complex—with minimal effort.
While customizing the blend can be empowering, I’d also encourage you to start with our carefully constructed formula (recipe below) so that you have a solid melody upon which to lay over your solo.
Herbes de Provence
Makes about 2½ tablespoons
- 2 teaspoons dried marjoram
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary, crumbled
- 1 teaspoon dried sage
- ¼ teaspoon dried lavender (optional)
- ⅛ teaspoon ground fennel
Combine all ingredients in bowl. (Herbes de Provence can be stored in airtight container at room temperature for up to 2 months.)
What to Do with Herbes de Provence
Once you have your herbes de Provence dialed in to your liking, what do you do with it? Try mixing it with butter and rubbing it on a whole chicken or a piece of fish before roasting. Sprinkle herbes de Provence over potatoes at the end of roasting. Use it to add a heady aroma to Slow-Cooker Ratatouille.
Goat Cheese Log with Herbes de ProvenceA cheese log for every occasion—and no broken crackers.
Marinate pork or lamb chops in olive oil, garlic, and a hefty shake of the fragrant blend. Stir it into mayonnaise or into a bowl of tuna or chicken salad. Season your chicken soup with herbes de Provence. Oh, and try it on eggs or in a simple cheese omelet.
Once you have herbes de Provence around—custom-made just the way you like it—you’ll find many ways to employ it. This one mixture is a quick shortcut to big flavor.